Cook What you Eat!

Roasted Chicken

1 five pound roasting chicken 

 1/2 Cup of olive oil 

3/4 Cup Apple Cider Vinegar 

Lemon Zest of one lemon

Preheat oven to 350f (177c) 

Combine the oil, vinegar and zest in a bowl. Brush mixture on the chicken and bake, basting a few times, until the thickest part of the thigh reads 165f (74c). Remove bird from the oven and let rest 15 minutes before carving.

For a Charcoal Grill

Start coals and bank them or use an indirect heat plate and place the bird on a v rack breast side up, or on a standing rack, or on a 3/4 full beer can. Be sure to rotate the bird for even cooking.